Fig and Date Protein Bars

Updated: Feb 13

Crumbly like Fig Newtons. Sweetened with nature's candy. Protein and fiber too!


No-bake treats are a staple in my house. I got a food processor a couple years ago and it is perfect for all my baking (or no-baking) needs. I just need to figure out how to fit a freezer chest in my apartment... So many fun treats, so little space.


The layers are made separately but freeze together for the perfect contrast of crunchy and chewy. I usually use some sort of baking dish (even if I don't fill the whole thing) so I can get straight edges. Parchment paper is key to prevent sticking.


I use Sprout Living protein every day. Their line of Simple Proteins is especially great for baking as they contain one ingredient and have a very subtle flavor. Their Pea Protein is one of my favorites.


I use Joolies dates and Natures Greatest Foods Sun-Dried Figs. I love how drippy Trader Joes Raw Almond butter is. I am still working on the best squeezable nut butter solution as I love the drizzle.



Ingredients


Crust:

Topping:

  • 6 dates (1 cup), soaked

  • 1 cup sun-dried figs

  • Almond butter for drizzle



Recipe

  1. Pit and soak dates for at least 30 minutes to soften.

  2. Add all base ingredients into the food processor. Add nut milk or oat milk to create desired consistency. You want it to be able to stick together when pressed down into baking dish.

  3. Line a baking dish with parchment paper.

  4. Press base layer down evenly and firmly. Set aside while you make the next layer.

  5. Roughly clean food processor. Add dates and figs. Blend to a paste while keeping some texture.

  6. Spread the fig and date layer over the base.

  7. Freeze for at least an hour.

  8. Transfer to fridge until ready to serve.

  9. Slice and enjoy!

Keep in fridge!

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#recipes

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